Orange Meringue Pie
The original recipe from Table, Home and Health circa 1892
For the pie crust:
1 baked pie crust (per package directions) or your own homemade pie crust. I love the Wholly Wholesome pie crusts from Whole Foods!
For the filling:
1 1/3 cups freshly squeezed orange juice (Simply Orange brand oj works great here, too)
zest of one whole orange
4 tbsp tapioca starch
1 tbsp white wheat flour
2 tbsp smart balance butter stick (or best life butter sticks)
3 egg yolks
1 cup organic sugar
For the meringue:
3 egg whites
1/2 tsp cream of tartar
5 tbsp organic sugar
Directions:
Pre-bake your pie crust according to package directions. For healthier crust, make it from scratch or buy a version like the one from Whole Foods. When done, set aside to cool.
Zest one whole orange with a microplane or zester:
Separate your egg yolks from the egg whites.
Mix the flour, tapioca starch and sugar in a saucepan. Add orange zest and orange juice slowly, while stirring, over medium heat. Stir until thickened and boil for one minute.
Mix a half a cup of the boiling mixture and add to your egg yolks, stirring very quickly with a whisk so your eggs don't curdle.
Add your yolk mixture back into the pot with the sugar mixture. Boil one more minute over medium heat, stirring constantly. It should be fairly thick and start to cling to the whisk.
Stir in smart balance butter until melted and then pour into your pre-baked pie shell. Set aside.
Beat egg whites and cream of tartar in a mixer on high speed until frothy. Slowly add sugar until meringue is thick and glossy. It should be thick like this:
Spread meringue over pie and bake at 375 degrees for 10-12 minutes. This pie is delicious warm or chill several hours and serve cold.
- Follow RecipesDream
- Follow @us
